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(Michael P Gabriel) wrote in
:

> Hi, The other day, I ate a partially frosen head of white corn and it
> tasted like ice cream. Has anyone ever made corn Ice Cream?? I'd like
> to try it!
>
> Mike
> Picrure Rocks, Az

Fresh Corn Ice Cream

4 Cup Fresh corn kernels, (cu -from about 6 large ears)
2 Cup Heavy cream
2 Cup Milk
2 Tbl Bourbon
9 Large Egg yolks
3/4 Cup light brown, Firmly Packed sugar

In a large heavy saucepan combine the corn, the cream, and the granulated
sugar and simmer the mixture, covered, for 20 minutes. In a food processor,
or in a blender in batches, puree the corn mixture and strain the puree
through a fine sieve set over the pan, cleaned, pressing hard on the
solids. Add the milk and the bourbon and bring the mixture just to a boil.
In a bowl whisk together the egg yolks and the brown sugar, add the corn
mixture in a stream, whisking, and pour the mixture back into the pan. Cook
the custard over moderately low heat, stirring, until it registers 170F. on
a candy thermometer, strain it through the sieve set over another bowl, and
let it cool completely. Freeze the custard in an ice-cream freezer
according to the manufacturer's instructions.

Makes about 1 1/2 quarts.

Gourmet August 1993

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.